Alrighty, it’s done. First, the reason why. In an effort to stay fir and healthy my wife and I eat a lot of chicken, chicken breast to be exact. I do love making and of course, eating sausage though I’ starting to experiment with chicken sausage. We did beef bologna a couple weeks ago for the first time and make the chicken wing brats the same weekend, again the first time for that seasoning mix. I decided to make a bologna thing with chicken thighs and the brat seasoning. I went to pick up thighs and had a choice of bone in with shin or boneless skinless and trimmed. Not wanting to play with deboning and trying to keep things healthy I bought the boneless skinless. Ran them through a 10mm plate then an 1/8th inch plate then mixed the seasonings in, ran everything through a champion juicer before folding in the hi temp cheese. I stuffed it all into a bologna casing and put it into the sous vide set at 175. Cooked it to 165 internal, dropped it into an ice bath till it dropped to 110 then hung it for a couple hours. Overnight in the fridge and sliced the next day. I’m calling it a success, it tastes pretty good. The texture is softer than normal bologna but I imagine that’s because it’s chicken, definitely pretty tasty though. Next up will be beef with the reuben seasoning, I’m betting that will be pretty tasty too.